Coriander oil(Coriandrum sativum)

Origin of Coriander essential oil:
The Greek name 'Koris' (for bug) is the root word for Coriander. The seeds
have been used for thousands of years by the Egyptians as an aphrodisiac
(with seeds even found in the tomb of Tutankhamun) and by the Romans and
Greeks to flavor their wines while the Indians use it in their cooking. It
has sparse, fine, feathery leaves and pinkish/white flowers which are
followed by green seeds. The Carmelite order in France used the seeds to
flavor their 17th century toilet water.

Description of Coriander essential
oil:
The annual or biennial plant is a native of Morocco and grows to about 1
meter in height. Coriander essential oil's aroma is green, sharp and
slightly pungent.

Aromatherapy uses :
The therapeutic properties of Coriander essential oil are as an analgesic,
aphrodisiac, anti-spasmodic, antispasmodic, carminative, depurative,
deodorant, digestive, carminative, fungicidal, lipolytic, revitalizing,
stimulant and stomachic. Coriander oil can be useful to refresh and awake
the mind. It can help for mental fatigue, migraine pain, tension and nervous
weakness. Coriander oil's warming effect is also helpful for alleviating
pain such as rheumatism, arthritis and muscle spasms.

Pharmaceutical uses :
Coriander oil can be useful to refresh and to uplift the mind. It can be
helpful for mental fatigue, migraine, tension and nervous weakness. It has a
warming effect on the stomach and relieve wind and cramps, while
revitalizing the glandular system. It also acts as a general cleanser of the
body to rid it of toxins and fluid wastes. It is helpful for alleviating
rheumatism and arthritis pain as well as muscle spasms and is useful for
colds and flu.It has now spread well beyond its native Mediterranean and
Caucasian regions. It aids digestion, reduce flatulence and improves
appetite. It helps relieving spasms within the gut and counters the effects
of nervous tension.

Flavor industry :

As leaves:
The leaves are variously referred to as coriander leaves, cilantro (in the
United States, the plant dhania, in the Indian subcontinent, and
increasingly, in Britain) the fresh leaves are an essential ingredient in
many Asian chutneys and Mexican salsa (sauce), salsas and guacamole. Chopped
coriander leaves are also used as a garnish on cooked dishes such as dal and
many curry|curries, but should never themselves be cooked as heat destroys
their delicate flavor quickly. Europeans usually eat coriander leaves only
in dishes that originated from foreign cuisines. The fresh coriander herb is
best stored in the refrigerator in airtight containers, after chopping off
the roots. The leaves do not keep well and should be eaten quickly, as they
lose their aroma when dried or frozen.

As fruit :
They have a lemony citrus flavor when crushed. It is also described as
warm, nutty, spicy, and orange-flavoured. They are usually dried but can be
eaten green. Ground coriander is a major ingredient in curry powder, certain
Belgian-style beers and other aromatic dishes. Coriander seed is a key spice
in garam masala and Cuisine of Indian curries, which often employ the ground
fruits in generous amounts together with cumin. Outside of Asia, coriander
seed is an important spice for sausages in Germany and South Africa. In
Russia and Central Europe coriander seed is an occasional ingredient in rye
bread as an alternative to caraway.

Cosmetic use :
Coriander is also chewed to sweeten the breath, especially after
consumption of garlic (Allium sativum). It is applied externally as a lotion
for rheumatic pain. Coriander essential oil is used in the manufacture of
perfumes, cosmetics and dentifrices.